LITMIR.BIZ

      Thorsons

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      London SE1 9GF

       www.harpercollins.co.uk

      First published by Thorsons 2017

      FIRST EDITION

      © Elly Curshen 2017

      Photography © Martin Poole except where indicated otherwise.

      Cover layout design © HarperCollinsPublishers

      Elly Curshen asserts the moral right to be identified as the author of this work

      A catalogue record of this book is available from the British Library

      Food styling: Marina Filippelli

      Props styling: Jo Harris

      Hair and make-up: Frances Done

      All recipes are based on fan-assisted oven temperatures. If you are using a conventional oven, raise the temperature 20°C higher than stated in recipes.

      The author and publishers cannot be held responsible for any errors and omissions that may be found in the text, or any actions that may be taken by a reader as a result of any reliance on the information contained in the text, which is taken entirely at the reader’s own risk.

      All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

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      Source ISBN: ISBN 9780008219512

      Ebook Edition © April 2017 ISBN: 9780008219529

      Version: 2017-05-24

      Contents

       Cover

       Title Page

Copyright

Introduction

Storecupboard and Staples

1: Freeze for Ease

Lentil, tomato and coconut dhal

Mean feat no-meat meatballs

Tuscan-style cannellini bean stew

Black beans – refried if you like

       Mushroom, lentil and walnut ragù

       2: Building Blocks

       10-minute flatbreads

       Labneh

       Bread pudding

       Marinated peppers

       Satay dressing

       Poached salmon

       Green harissa

       Roasted butternut squash

       Roasted spiced plums

       3: Menus

       Baby shower brunch for a crowd with breast-feeding mums who could eat a horse

       Lunch for six when sandwiches just won’t do

       Dinner for four when you want to show off a bit but not stress

       Kitchen table dinner for four, thinking of Jerez

       Romantic dinner for two when you’re just sussing each other out

       Dinner for two when you need to eat now and there’s no time for prep

       Weekend brunch for four people with slightly sore heads

       Family lunch for six – eat your greens or there’s no pud

       List of searchable terms

       Acknowledgements

       List of Recipes

       About the Publisher

Introduction

      Let’s Eat! celebrates simple, delicious food. The sort of food I cook day in, day out. Food that brings me joy. It’s nutritious (along with some stuff that can barely make claims on the nutrition front but makes me happy). It’s centred on vegetables, pulses, grains and dairy with small amounts of fish and seafood. It’s inspired by world cooking and the seasons.

      This is also, on the whole, quick food, I hate washing up with a passion so I’ve tried to use as little equipment as possible. I don’t have a stand mixer or a microwave or a giant flashy food processor so none of these recipes will require you to have them either. You’ll rarely

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